Place the mussels without water in a large saucepan or pan on a high heat and add plenty of pepper. Cook for about 5 minutes until they open. Throw away mussels that will remain closed. Pour in the wine and leave it for a 1 minute in the heat until the excess of liquids is reduced.
Drain the mussels and hold the liquid left in the pan. Place the mussels in a deep platter. Drain the liquors from the mussels and pass them through a cheesecloth and then put them in a small bowl. Add the parsley to the bowl, stir, pour the mixture over the mussels, and serve.
